EFFECT OF TRAGACANTH GUM ON TEXTURE AND STALING OF COMMERCIAL SPONGE CAKE

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HAJMOHAMADI AZAM; KERAMAT JAVAD; HOJJATOLESLAMY MOHAMMAD; MOLAVI HOOMAN

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Journal: JOURNAL OF HERBAL DRUGS Year:2013 | Volume:4 | Issue:1 Page(s): 39-42

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Information Journal Paper

Title

EFFECT OF TRAGACANTH GUM ON TEXTURE AND STALING OF COMMERCIAL SPONGE CAKE

Author(s)

HAJMOHAMADI AZAM | KERAMAT JAVAD | HOJJATOLESLAMY MOHAMMAD | MOLAVI HOOMAN | Issue Writer Certificate

Keywords

COMMERCIAL SPONGE CAKESQ2

TEXTURAL PROPERTIESQ2

TRAGACANTH GUMQ2

TEXTURE PROFILE ANALYSIS (TPA)Q2

Abstract

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Easternlegumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular bakery products due to its nutritional value, readytoeat nature, long-shelf life and specifically its fine structure. TRAGACANTH GUM can improve TEXTURAL PROPERTIES of bakery products duo to its nature as a hydrocolloid.Experimental: In this study, texture profile analysis (TPA) and also cutting tests (for crumb and crust) were applied to find out the effects of TRAGACANTH GUM on the TEXTURAL PROPERTIES of COMMERCIAL SPONGE CAKES during 30 days. The concentrations of TRAGACANTH GUM were 0.1, 0.2, 0.3, 0.4, 0.6, and 0.8% (w/w) in the cakes’ batter.Results & Discussion: Results revealed that TRAGACANTH GUM up to 0.4% led to softening the texture of the cake and reducing the signs of aging.Recommended applications/industries: Application of TRAGACANTH GUM (up to indicated level) in bakery products, particularly the sponge cake, can improve TEXTURAL PROPERTIES and increase shelf life of these products.

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APA: Copy

HAJMOHAMADI, AZAM, KERAMAT, JAVAD, HOJJATOLESLAMY, MOHAMMAD, & MOLAVI, HOOMAN. (2013). EFFECT OF TRAGACANTH GUM ON TEXTURE AND STALING OF COMMERCIAL SPONGE CAKE. JOURNAL OF HERBAL DRUGS, 4(1), 39-42. SID. https://sid.ir/paper/193830/en

Vancouver: Copy

HAJMOHAMADI AZAM, KERAMAT JAVAD, HOJJATOLESLAMY MOHAMMAD, MOLAVI HOOMAN. EFFECT OF TRAGACANTH GUM ON TEXTURE AND STALING OF COMMERCIAL SPONGE CAKE. JOURNAL OF HERBAL DRUGS[Internet]. 2013;4(1):39-42. Available from: https://sid.ir/paper/193830/en

IEEE: Copy

AZAM HAJMOHAMADI, JAVAD KERAMAT, MOHAMMAD HOJJATOLESLAMY, and HOOMAN MOLAVI, “EFFECT OF TRAGACANTH GUM ON TEXTURE AND STALING OF COMMERCIAL SPONGE CAKE,” JOURNAL OF HERBAL DRUGS, vol. 4, no. 1, pp. 39–42, 2013, [Online]. Available: https://sid.ir/paper/193830/en

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